Succulent Slow Cooked Swine

This seems like a good night for slow cooked pork. So a package were purchased. These are thick and perfect for our crock pot meal tonight.

This is a variation of a favorite recipe, but instead of using Worcester sauce, this features Hoisin sauce & ginger for just a hint of something different. It still makes the most wonderful gravy, so rice with mushrooms rounds out this filling meal.

Ingredients:

2 lbs pork steaks (sliced pork butt)

1 large can condensed cream of chicken soup

2 yellow onions

4 tbs hoisin sauce

½ tsp ground ginger

½ tsp ground garlic

Directions:

I always suggest you do the cutting the night before when fixing a meal for the crock pot. This meal will take 7 hours so just count back from when you plan dinner. (5 O'clock dinner means start the slow cooker by 10AM)

Any time you use a mandolin slicer PLEASE use the food holder! It cuts far too quickly and easily.

The morning of the meal:

Lift out the slow cooker, wipe it out well and spray it with cooking spray. I always set it on low with the lid on the empty pot to let it warm while the meal is prepared. (that way silly slave does not forget to turn it on!)

Sprinkle the onions with 2 Tbs paprika and put half of them in cooker to form a light bed for the meat.

 

Trim the pork of extra layer of fat. It will just make the pot greasy.

Warm some oil on high heat in a large skillet and brown the edges of the pork. You want it to sizzle when in touches the pan. This will only take about 4 – 5 minutes per side. This just starts caramelizing the exterior proteins on the meat for optimum flavor as well as making it look more appetizing.

While that browns, mix the soups, sauce and seasonings in a large bowl with a whisk to combine.

Note: if the bowl is too full: twirl the whisk between your fingers to mix it up. That way you wont slouch it all over the place.

Arrange the meat on the bed of onions and cover with remaining slices and rings.

Smooth the soup mixture over the top with a spatula to cover well.

 

 

Let this cook on LOW for 7 hours. Much more than that and the meat will start to fall apart!

At the 6 and a half hour mark, Rinse and slice the mushrooms. Add oil to a large skillet and heat. Stir in the mushrooms and sprinkle with 3 Tbs of flour. Stir, let the mushrooms start to turn a nice crusty brown. Ladle out about 1 cup of cooking liquid from the slow cooker and add to skillet. Stir well and let thicken to a nice gravy-like texture. You want them to cook but not turn to mush.

Remove from heat.

Use this time do fix your rice and side vegetable.

Carefully remove the pork from cooker. It may be falling apart. Cut into bite sized chunks and add with the onions to the skillet of mushrooms and sauce. Serve over a bed of rice with the vegetables on the side.

A wonderful feast that cooks by itself, 'cuz you have other things to do! Wink Wink!

For our music, how about: https://www.yout-ube.com/watch?v=LlLsbL2LJKw

Feels so good to have the honor of serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet

 Recipes by Dan White

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon